
Janet Perry
Wellness
Quick and Easy Quinoa Stuffed Peppers
Serves 4
One of my closest friends is a meat eater who has been living with a vegetarian for over 5 years. She also happens to be a fantastic cook. Occasionally she struggles to come up with recipe ideas that don't require meat replacements products. I created this recipe with her in mind.
You don't have to be a vegetarian to enjoy these peppers, but if you are, the combination of the quinoa and chickpeas ensures you are getting all of the essential amino acids. Serve the peppers with a tossed green salad, and you'll have a healthy, satisfying, and delicious meal!
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2 Red Peppers
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2 Yellow Peppers
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1 Cups Uncooked Quinoa
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2 Cups Vegetable Broth
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2 Tbsp. Olive Oil
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1 Tbsp. Fresh Lemon Juice
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2 Stalks Celery, chopped
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1 Cup Arugula, finely chopped
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½ Small Red Onion, chopped
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4 Cloves Garlic, minced
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2 Cups Chickpeas, canned is fine, rinse well
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Sea Salt and Freshly Ground Black Pepper
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Fresh Parsley for garnish (optional)
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Preheat oven to 350 °.
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Remove and discard the tops, seeds, and membranes of the peppers.
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Arrange peppers in an oiled baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers, if necessary, so that they will stand upright.)
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Bake in oven for 20 minutes, remove from oven and place on a serving platter.
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In a saucepan, combine the quinoa and vegetable broth, bring to a boil, then reduce heat to medium and cook until quinoa is tender and broth has been absorbed, about 20 minutes.
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Transfer the quinoa to a bowl and stir in olive oil, lemon juice, celery, arugula, onion, garlic, and chickpeas. Season with sea salt and freshly ground black pepper.
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Spoon an equal amount of the mixture into each hollowed pepper, sprinkle with parsley.
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Enjoy the stuffed peppers immediately.